Acrats de Morue
- 1 and 1/2 cups flour
- 1 tsp kosher salt
- 2 eggs
- 3 tbs unsalted butter, melted and cooled
- 1 cup milk
- 1/2 lb salt cod fish
- 1 fresh hot pepper, seeded
- 2 scallions, minced
- 1 clove garlic, crushed
- 1 tbs fresh parsley, chopped
- 1 tsp thyme or 2 tsp fresh
- 1 allspice berry, ground
- fresh cracked black pepper to taste
- oil for deep frying
These are cod fish fritters that commonly served in Martinique and Guadeloupe.
- Sift the flour and salt into a bowl.
- Beat the eggs with the butter and add.
- Add the milk gradually, stirring only to combine.
- Add a little more milk if the batter is too stiff.
- Cover and allow to stand for 2-3 hours.
- Meanwhile soak the fish in cold water.
- The time will depend on the hardness and saltiness of the fish.
- Drain, remove any bones and skin.
- Pound the fish in a mortar with the hot pepper.
- Add the scallions, garlic, parsley, thyme. all spice and freshly ground black pepper to taste.
- Stir into the batter and allow to stand for 30 minutes.
- Heat the oil in a deep fryer or large heavy sauce pan to 375 degrees and fry the mixture by heaped tablespoonfuls until golden grown.
- Drain on paper towels and keep warm.